Method of making a soy protein concentrate

ABSTRACT

A method of making a soy protein concentrate wherein soy bean flakes are contacted with a polysaccharide selected from the group consisting of carboxymethyl cellulose, guar gum, sodium alginate, carrageenans, gum karaga, alginic acid and agar and excess water at a pH of 4.2-4.6 and recovering the resultant insoluble protein fraction.

United States Patent [191 DeLapp 1 Oct. 2, 1973 METHOD OF MAKING A SOYPROTEIN CONCENTRATE [75] Inventor: Darwin Fiske DeLapp, New Canaan,

Conn.

[73] Assignee: American Cyanamid Company,

Stamford, Conn.

22 Filed: o.21,1971

21 Appl.No.: 191,471

52 U.S.Cl. ..99/17, 260/1235 51 im. Cl. ..A23j3/00 58 Field of Search...99/17, 14, 98, 99,

[56] References Cited UNITED STATES PATENTS 3,407,076 10/1968 Ganz99/139 2,881,076 4/1959 Sair 99/14 Primary Examiner-A. Louis MonacellAssistant Examiner-William Andrew Simons Attorney-Frank M. Van Riet 57ABSTRACT 2 Claims, No Drawings METHOD OF MAKING A SOY PROTEINCONCENTRATE SUMMARY The treatment of soy beans in order to extractvarious derivatives therefrom has long been practiced commercially.Although many procedures for recovering these derivatives have beendevised, one of the continuing deficiencies has been the extremelybitter taste of commerical products. Efforts to relieve this bittertaste have been only partially successful and generally have resulted inthe loss of a portion of valuable protein.

I have now found a unique method whereby soy concentrate is produced,said concentrate being substantially free of the bitter principles whichare found commercially unacceptable. My novel process enables theprevention of the 15-20 percent loss of protein which is normally sentto waste by minimizing the protein dissolution.

DESCRIPTION OE THE INVENTION INCLUDING PREFERRED EMBODIMENTS My novelprocess comprises contacting soy flake with water and a polysaccharideunder various conditions of pH, temperature and time. The soy flake iscontacted with an excess of water in the presence of from about 0.5percent to about 4.0 percent, by weight, based on the weight of the soybean flake, of a polysaccharide such as carboxymethyl cellulose, guargum, carrageenan sodium alginate, gum karaya, alginic acid, and agarfractions thereof or materials containing substantial quantitiesthereof. Suitable polysaccharides are disclosed in US. Pat. Nos.3,252,961; 3,404,142; 3,069,327 which patents are hereby ,incorporatedherein by reference.

The polysaccharide apparently somehow chemically combines with the soyflake and substantially prevents and minimizes the dissolution of theprotein in the water at the pH employed.

The extraction is conducted at a temperature ranging from about 20 C. toabout 50 C. for from about 30 minutes to about 2 hours. A pH in therange of from about 4.2 toabout 4.6 is employed by the use ofasufficient amount of any food grade acid such as hydrochloric acid,acetic acid and the like.

After treatment the resultant high protein containing concentrate isrecovered. The concentrate generally comprises from about 65 to 70percent protein, the remainder being carbohydrates and crude fiber.Recovery can be effected by filtration, centrifugation etc. theparticular method involved forming no part of the instant invention.

The novel concentrate produced by the process of the instant inventioncan be utilized as a protein supplement in that from about 6-8 percentthereof used as an additive to food products increases their nutritionalvalue.

The following examples are set forth for purposes of illustration onlyand are not to be construed as limitations on the present inventionexcept as set forth in the appended claims. All parts and percentagesare by weight unless otherwise specified.

EXAMPLE I To a suitable vessel are added 2,500 ml. of water containing 5ml. of glacial acetic acid to give a pH of 4.4. parts of ground defattedsoy bean flake are added along with 2.0 parts of carrageenan. Theresultant mixture is stirred for one hour at ambient temperature. Thewater is then centrifuged off and the insoluble fraction is dried. Theresultant product is in excess of 65 percent protein as calculated fromnitrogen and represents a commercially attractive protein supplement,i.e., concentrate.

EXAMPLES 2-5 The procedure of Example I is again followed except that anequivalent amount of (2) carboxymethyl cellulose, (3) guar gum, (4)sodium alginate and (5) gum karaya are substituted for the carrageenan.In each instance, a high protein containing concentrate is recovered.

EXAMPLE 6 Lean beef (6.25 lbs.) is preground through a 1 inch grinderplate and then through a Va inch grinder plate, and lean pork trimmings(6.25 lbs.) are also preground through a 1 inch grinder plate. Theground meat, 12.5 lbs. of the soy protein concentrate produced inExample 1, sodium chloride (0.5 lb.), sodium nitrate (14.0 gm.), sodiumnitrite (1.75 gm.), cane sugar (28.35 gm.) and ice (7.0 lbs.) aretreated in a silent cutter for 3 minutes. A seasoning of dextrose (16gm.), cardamom (12 gm.), black pepper (10 gm.) and red pepper (4 gm.)are added and mixing is continued until the temperature has risen to 60F. The emulsion is stuffed into 27/32 inch frankfurtcr casings by meansof a small com merical stuffing machine, and. the resultant frankfurtersare smoked to an internal temperature of F. The resultant frankfurtersare very juicy and succulent when cooked in boiling water for 9 minutes.

I claim:

1. A method which comprises contacting soy bean flake with from about0.5% to about 4.0%, by weight, based on the weight of the flake, of apolysaccharide selected from the group consisting of carboxymethylcellulose, guar gum, sodium alginate, carrageenans, gum karaya, alginicacid, and agar and excess water, at a pH ranging from about 4.2 to about4.6, at'a temperature of from about 20C. to about 50C. and for fromabout 30 minutes to about 2 hours and recovering the resultant insolublefraction.

2. A method according to claim 1 wherein said polysaccharide is acarrageenan.

2. A method according to claim 1 wherein said polysaccharide is acarrageenan.